Roasted Corn Salad

So many summer barbecue sides are muffin top inducing, heavy on the mayo concoctions.  Don't get me wrong - I love me some potato salad, but when being able to hang poolside without literally hanging out is the goal, a lighter side is what's called for.  The other day I made this light & fresh tasting Roasted Corn Salad, and it was delicious.

I started by roasting 4 ears of sweet corn.  Some people roast their corn with the silks stripped, and husks on, but I just strip them completely, brush them with a little olive oil, and lay them on my grill, turning every now and again.

Cut the kernels off of the cobs.

Toss together with a can of black beans that have been drained and rinsed, a handful of grape or cherry tomatoes cut in half, and 3 thinly sliced radishes.

Add 2/3 cup pulled apart lump crab, the sliced greens of 2 scallions, and a handful of chopped fresh cilantro.  I dressed this salad with a tablespoon of ginger infused olive oil, a tablespoon of regular olive oil, the juice of half a lime and some salt and pepper.

Toss it all together, and let the flavors meld in the frig.  This is the perfect summertime make ahead salad.

Thanks for popping in and cooking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays, and the parties below.